Region :              Songa, Bururi
Altitude :           1,500–1,800 masl
Process :            Washed
Variety :             Bourbon
Grade :                 A
Q Score :             86

Aroma: Complex, caramel, citrus peel
Cup: Very rounded, juicy citric acidity, tangerine. Butterscotch finish.

Coffee Bio:

This coffee comes from a small washing station near Musenyi, a small village in the Bururi district, south-western Burundi. The washing stations was built in 2015 and now processes the crop of 472 smallholders. It is part of the Kawazamurabawe Cooperative.

Kawazamurabawe Cooperative:

Kawazamurabawe means “Coffee raises farmers” was born from the association of coffee growers formed in 2013 around the Bururi province. As road access is often difficult and very few people own motorized vehicles, one of the cooperative’s main focuses is the quick collection of coffee cherries from its 472 producer members. To achieve this, they have purchased trucks and organised collection points in remote areas where they collect cherries three times a week.

In addition, the Kawazamurabawe’s wet mill, Horezo, benefits from a skilled permanent work force in the surrounding areas who have the knowledge and expertise to produce high quality coffee consistently, and offers training to upskill the local community.

Process:

The coffee is hand-sorted. In the washed process, the coffee cherries are fermented in tanks using a single-fermentation process and then dried in the sun for 7 days, using a humidity meter device and moved regularly to achieve even drying. Once dried the parchment coffee is moved to the warehouse to be assessed,  graded and stored in cool conditions to maintain quality.

Musenyi  Location